Deep-fried tangyuan with a panko crust is the ultimate indulgent twist on the classic glutinous rice ball. The triple coating of flour, egg, and breadcrumbs creates a shatteringly crispy golden shell, while the black sesame filling inside turns completely molten. Rolled in sugar while still warm, these taste like a cross between a Chinese dessert and a carnival doughnut.

Ingredients

  • Tangyuan with black sesame filling
  • All-purpose flour
  • 1-2 eggs, whisked
  • Panko breadcrumbs
  • Neutral oil for frying
  • Granulated sugar

Singapore Swap

Frozen tangyuan with black sesame filling are available at FairPrice, Sheng Siong, and Don Don Donki year-round. Panko breadcrumbs can be found in the Japanese food aisle at FairPrice or at Don Don Donki. For neutral oil, any vegetable or canola oil from the supermarket works perfectly. If you want to try different fillings, Korean marts along Tanjong Pagar sometimes stock tangyuan with peanut or red bean.

Instructions

  1. Cook the tangyuan according to the package instructions by boiling them until they float. Drain them well, let them cool to room temperature, and pat completely dry with paper towels.
  2. Coat each tangyuan in all-purpose flour, making sure every surface is covered. This helps the egg adhere.
  3. Dip the floured tangyuan in whisked egg, rolling to coat evenly.
  4. Roll in panko breadcrumbs, pressing gently so the crumbs stick on all sides.
  5. Heat neutral oil over medium-low heat until the oil is gently bubbling when you dip a chopstick in. Be careful during frying — the tangyuan can pop from the moisture inside.
  6. Fry slowly until golden brown, turning occasionally for even colour. Keep the heat at medium-low to avoid burning the outside before the inside heats through.
  7. Drain on paper towels to remove excess oil.
  8. Roll in granulated sugar while still warm so the sugar sticks to the surface.
  9. Serve immediately while the crust is crispy and the filling is still molten.

Tips

Patting the boiled tangyuan completely dry before coating is crucial — any surface moisture will prevent the flour from sticking and cause the oil to splatter.

Keep the oil temperature at medium-low and fry slowly. Too high and the panko burns before the filling inside has a chance to melt.

These lose their crunch quickly, so serve them the moment they come out of the oil. Do not make them ahead of time.